This was a regular meal on Friday nights when I was younger.

1/2 cup olive oil

6 cloves of garlic

2  14.5 ounce cans of diced tomatoes or one can of kitchen ready chunky tomatoes

One teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1 tablespoon sugar

Saute the garlic and oil till the garlic is tan

Add the tomatoes, oregano, salt, pepper and sugar

Let it come to a boil then simmer for ten to fifteen minutes

The sauce should thicken up

Boil one pound of pasta

Drain it well and put it into the tomato sauce.

Let it simmer with the sauce a couple of minutes

Serve with freshly grated cheese.

Sometimes I add capers, olives, or cauliflower

Published by cmangoff

View all posts by cmangoff